Eggplant In Tomato Sauce - cooking recipe

Ingredients

4 c. fresh eggplant, peeled and cubed
2 medium white onions, chopped
1 small green pepper, chopped
3 garlic cloves, crushed
1/4 tsp. salt
2 Tbsp. olive oil
2 medium tomatoes, seeded and cubed
1 bay leaf
1 chicken bouillon cube
1 tsp. vinegar
1/2 tsp. oregano
3 Tbsp. tomato paste

Preparation

In a large skillet, saute the eggplant, onions, pepper, garlic and salt in the olive oil.
Add tomatoes, bay leaf, dissolved chicken bouillon cube, vinegar and oregano.
Cook for 5 minutes, stirring occasionally.
Add tomato paste and mix well.
Cover and simmer for 20 minutes.
Remove the lid, stir and discard bay leaf. Serve hot.
Makes 6 servings.